Main courses
A Symphony of the Tyrrhenian A sophisticated maritime masterpiece featuring Gragnano pasta glazed in a concentrated extraction of red shrimp coral, Mediterranean bivalves, and tender cephalopods.
Recipe video
Prepare the Shellfish: Place clams and mussels in a bowl of cool water with a handful of salt for 3 hours to remove sand. Afterward, scrub the shells under cold running water. Discard any shells that remain open or are cracked.
Extract Crustacean Essence: Carefully pull the heads and shells off the red shrimp and scampi. Use a small knife to remove the dark vein from the back of the tails and set the meat aside in the fridge. Sauté the heads and shells in a pan with a drizzle of oil. Pour in a splash of wine and use a spoon to crush the heads, releasing the flavorful "coral." Strain this liquid through a fine sieve and save it.
Prep Vegetables and Squid: Cut the squid bodies into rings and the tentacles into small pieces. For the tomatoes, boil them for 10 seconds, drop them into ice water, peel off the skin, and chop the flesh into small cubes after removing the seeds. Finely mince the shallot and slice the garlic into very thin slices.
Open the Bivalves: In a wide pan, heat a crushed garlic clove with a little oil. Add the cleaned mussels and clams, cover with a lid, and cook for 2–3 minutes until they open. Pour the liquid from the pan through a coffee filter to remove any grit. Remove the meat from most shells, leaving a few whole for decoration.
Build the Flavor Base: In a large, shallow pan, cook the minced shallot, sliced garlic, and chili in olive oil over low heat until soft. Add the chopped tomatoes and the stems of the parsley. Let this simmer until the tomatoes begin to break down into a sauce.
Par-boil the Pasta: Bring a large pot of water to a boil. Add a small amount of salt—less than usual, as the seafood juices are naturally salty. Cook the mezze maniche for only half of the time written on the package.
Create the Marine Emulsion: Add the filtered shellfish liquid and the concentrated shrimp head essence to the pan with the tomatoes. Bring the mixture to a gentle simmer.
The Risottata Finish: Using a slotted spoon, move the half-cooked pasta directly into the pan with the seafood liquids. Continue cooking the pasta in the sauce, stirring constantly. If the liquid evaporates too quickly, add a small ladle of the pasta boiling water.
Add the Seafood: Three minutes before the pasta is perfectly tender, stir in the squid. One minute before finishing, add the raw shrimp, scampi tails, and the shelled mussels and clams. The heat of the pasta will cook them gently so they stay buttery and sweet.
Final Mantecatura: Remove the pan from the heat. Drizzle with the remaining extra virgin olive oil and sprinkle with freshly chopped parsley leaves. Toss or stir vigorously to create a creamy, glossy glaze that coats every tube of pasta.
Seafood Pasta / Main Course
Garnish: Whole scampi and red shrimp placed on top, reserved shells, a fine dusting of Amalfi lemon zest, and fresh parsley leaves.
